Sascha Stemberg

The Path

Apprenticeship is where kitchen discipline gets built, and from 1996 to 1999 Sascha Stemberg trained as a cook at Gasthof Kuhs in Heiligenhaus. From there, the work moved through kitchens that extended technique by repetition and exposure: he worked as a cook at Victorian, where he learned alongside Günther Scherrer, then continued as a cook at Hummerstübchen with Peter Nöthel. He also spent a stage at Pomp Duck and Circumstances with Hans Peter Wodarz, followed by a stage at Confiserie Maushagen in Düsseldorf. Taken together, those stops mark a formation grounded in practice, not theory. Today, Sascha is chef of Haus Stemberg.

The Work Today

At Haus Stemberg in Velbert, the combination of owner and chef puts the kitchen under one clear hand. The result is a house with a fixed point of view: modern German cuisine shaped by regional tradition and modern craftsmanship, made from regional products of the highest quality and informed by inspirations from international top-level cuisine. The cooking stays legible. It references familiar ground, then tightens the work through precision and polish. Stemberg frames the standard plainly: “It should be honest and approachable. No frills, no fuss. It is about dishes with soul that captivate because they are well made. The craftsmanship is what matters, not the cost of the ingredients.” That tells you where the emphasis sits. The plate is built to read cleanly, with balance and restraint doing the heavy lifting. Veal Königsberger Klopse and homemade tartare belong to the same language here, because the kitchen treats comfort and refinement as compatible, not oppositional. Refinement in this kitchen means working a classic without stripping out what makes it recognizable. On Königsberger Klops, Stemberg is direct: “By refining the classics. Königsberger Klops is a good example. We use veal and work with cream and egg, creating something familiar at a new level of quality.” That approach defines Haus Stemberg: respect for the form, care in the execution, and no interest in decorating away the structure of the dish.

Signature

Sascha's signature dishes include Königsberger Klops, Le Black Création, Le Vintage 2014, gebratene Blutwurst, and Königsberger Klopse vom Kalb. Together, they map a kitchen that works between inherited forms and current expression, without losing sight of either.

In Their Words “My meeting with Maison Lanson was obvious. Our worlds share the same authenticity, and we are driven by the same quest for excellence. Together, we create pairings that tell a story, one of taste and emotion.” “It should be honest and approachable. No frills, no fuss. It is about dishes with soul that captivate because they are well made. We work strongly seasonally and cook what truly brings joy to our guests.”

Acclaim

Sascha's honors include 1 MICHELIN Star.